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Plum and Blackberry Salsa – A Passion for Purple

Savor summer and incorporate super-sweet sun drenched fruit in this recipe for a chunky, heavenly salsa. Eat by the spoonful, and use as a topping for fish.

Plum and Blackberry Salsa – A Passion for Purple
Wonderful served over Grilled Salmon Filet



1 ½ cups red onion, peeled, ⅓ ” dice

¼  cup organic cane sugar

¼ teaspoon sea salt, such as Himalayan

5 tablespoons blackberry puree*, need ½ cup blackberries

2 tablespoons fresh lime juice

½ teaspoon green hot pepper, minced, such as padron peppers or jalepeno (or more to taste)

½ cup fresh purple plums, ⅓” dice such as Satsuma (bright colored interior)

⅓ cup tomatoes, ⅓ ” dice such as Indigo Rose (blush & purple toned)

¼ cup fresh figs, ⅓” dice (about 2 large)

¼ cup fresh blackberries, cut in half optional



In a one quart heavy pot, add the onions and sugar and bring to a simmer, stirring. Reduce heat to medium, and cook for about 15 minutes until
syrupy. At the end, the mixture will become very sticky, then caramelize (sugar turns a light golden color).


Add the salt, puree, lime juice, hot peppers and purple plums. Stir well and cook over low heat just 2 minutes to blend the flavors.


Take off the heat and cool. Fold in the tomatoes and figs. Add some filtered water if too thick, 1 T. at a time. Place in a glass airtight container and refrigerate.


When ready to serve, fold in the blackberries and some fresh herbs of your choice.

Use within 2 – 3 days.


* Blackberry puree: Heat 1/2 cup of blackberries (stovetop or microwave) until just softened, and mash with a fork.
Pass through a strainer over a small bowl. Press on, then discard the seeds. Make about 5 T. of puree.

Great served over grilled fish. I like to baste the seasoned fish with butter, add to a large serving plate when done, and pour some good Brandy over. Top with the tasty purple salsa and serve.


Pairs well with cheeses and poultry.

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